Ham and Shrimp Jambalaya

Traditional jambalaya is a one-pot rice dish that includes meat, vegetables, seafood and many seasonings and spices. For a lighter take, this easy shrimp and ham jambalaya recipe uses cooked cubed ham instead of the standard spicy sausage.

Feel free to add other seafood or vegetables to this versatile dish, or make it spicier with more cayenne pepper, chili powder or your favorite Cajun or Creole spice mix. It’s a good recipe for leftover ham from the holidays, but you can also use precooked ham from your grocer’s meat or deli section. Serve ham and shrimp jambalaya with southern side dishes or New Orleans favorites like fried okra.

Ingredients for Ham and Shrimp Jambalaya

• Cubed ham: This ham and shrimp jambalaya recipe is made with precooked ham. It’s a great opportunity to use leftover ham, but any cubed ham will do.
• Onion: White or yellow is the best type of onion for jambalaya with ham and shrimp.
• Garlic: Minced garlic adds a zesty flavor to the jambalaya.
• Vegetable oil: Use a neutral cooking oil to saute the ham and aromatics. Vegetable or canola oil are best.
• Chicken broth: Chicken broth adds a savory flavor to this jambalaya recipe with ham and shrimp. Use any low-sodium chicken broth brand to control the salt in this dish. Homemade chicken stock is an excellent option if you have some handy.
• Stewed tomatoes: Use your favorite canned variety of stewed tomatoes, like the particularly flavorful San Marzano tomatoes. You could even make stewed tomatoes from scratch!
• Fresh parsley: Fresh minced parsley adds a pop of color and fresh herbal flavor to the jambalaya. If you don’t have fresh parsley, use 2 teaspoons of dried parsley instead.
• Seasonings: This jambalaya recipe with ham and shrimp includes dried thyme, cayenne pepper, chili powder, salt and pepper. Feel free to play around with the amount of cayenne pepper and chili powder to make this shrimp and ham jambalaya just as spicy as you like it. You could also use a Creole or Cajun seasoning mix for the herbs and spices.
• Bay leaf: A bay leaf enhances this ham and shrimp jambalaya recipe.
• Rice: All jambalaya recipes include rice. This one incorporates long-grain rice, which is cooked in the dish rather than made separately.
• Shrimp: For the best flavor, use raw medium shrimp (sized at 31-40 per pound). If buying frozen shrimp, look for ones with the shells on but the heads removed; these are often already deveined.

Directions

Step 1: Saute the ham, onion and garlic

In a large skillet, cook the ham, onion and garlic in oil until the onion is tender.

Step 2: Add the broth

Stir in the broth, tomatoes, parsley and seasonings. Bring the mixture to a boil.

Step 3: Cook the rice

Stir in the rice. Reduce the heat, then cover the skillet and simmer the rice for 15 minutes.

Step 4: Cook the shrimp

Add the shrimp and cook for five minutes longer, or until the shrimp turn pink and the rice is tender. Discard the bay leaf. If you’d like, garnish the jambalaya with additional fresh parsley and serve it.

Editor’s Tip: Cooked shrimp should be pink and in a C shape. Overcooked shrimp usually form more of an “O.”

Josh Rink for Taste of Home

Ham and Shrimp Jambalaya Variations

• Use spicy sausage: For a spicier jambalaya, replace the ham with spicy andouille sausage, a staple of Cajun cuisine. Spanish chorizo would also be a delicious option.
• Add more seafood: Pile on the seafood to make an even heartier jambalaya. Crabmeat, whitefish (think cod or halibut) and crawfish are all tasty additions.
• Make it Cajun-style: Skip the tomatoes, and you’ll have a Cajun-style jambalaya. Tomatoes are the main difference between Cajun and Creole cuisine.
• Pile on the veggies: Saute chopped celery and bell peppers with the onion to add flavor and texture to this jambalaya. The trio of celery, green bell peppers and onion is known as the Cajun holy trinity.

How to Store Ham and Shrimp Jambalaya

After allowing the jambalaya with ham and shrimp to cool completely, transfer it to an airtight container and store it in the refrigerator for up to four days.

How do you reheat ham and shrimp jambalaya?

Because shrimp can be a bit finicky when it comes to reheating, your best option is to reheat ham and shrimp jambalaya over medium-low heat on the stovetop. Pour in a little extra chicken broth to add moisture as it reheats.

Ham and Shrimp Jambalaya Tips

Josh Rink for Taste of Home

What’s the best way to clean and devein shrimp?

While it may seem daunting to clean and devein shrimp, don’t be intimidated! You can opt to leave the head and tail on for cooking, or you can remove them beforehand. To remove the head, pinch and twist it in a single motion until it comes free. To remove the legs, hold the back of the shrimp and pull the legs free. To devein the shrimp, first use a sharp paring knife to expose the vein by cutting into the shrimp along its back. Use the knife tip to loosen the vein, then grab it with your fingers and gently pull it toward the tail to remove it.

What can you serve with ham and shrimp jambalaya?

Try one of our favorite southern side dishes with your ham and shrimp jambalaya, like hush puppies, collard greens with bacon or black-eyed pea tomato salad. And don’t forget to serve it with skillet cornbread, slices of crusty French bread or a basket of cheddar corn biscuits or buttermilk biscuits.